Culinary News

Category: Ingredient Spotlight

The Pioppini Mushroom, aka Velvet Pioppini, Black Poplar, Shimeji, and Willow Mushroom, can be foraged in the wild in China in late spring and early summer but they are usually cultivated year round. They have an earthy-nutty-peppery flavor and dry-firm texture which makes them hold up nicely to braising and sautéing. Use for soup, stew, …

Little Gem Lettuce, aka Sucrine and Sweet Gem Lettuce, is similar to Romaine Lettuce but the greens have a small tight head. They have a mild-vegetal flavor and crisp-crunchy texture and are used in salads and as a garnish and for canapés.…

Wild Arugula, aka Wild Rocket or Wild Italian Cress, is similar to regular Arugula but has more of a peppery bite. The greens have a vegetal-peppery-slightly spicy flavor and are used as a garnish, in Pesto Sauce, salad, Risotto, soup, and pasta dishes.…

The Scorpion Chile Pepper, or sometimes called the Trinidad Scorpion Chile Pepper, is considered one of the hottest peppers in the world. You will only feel heat when using this pepper and won’t be able to taste much of anything else. Use extreme caution when handling and using this pepper.…

The Baby Fava Bean is a younger version of the Fava Bean, the difference being that the whole pod is used. They have a grassy-vegetal flavor and crisp-tender texture. Use in tempura, stir-fry, and a vegetable side dish.…

The Hardneck Garlic Scrape, aka hardneck garlic stem and hardneck garlic whistle is grown from unharvested garlic bulbs. They can be used like Green Garlic and have a musty-peppery-pungent-strong flavor and work well in Hummus, sauces, and Pesto Sauce.…

Lovage, aka Celeri Bâtard, Sea Parsley, and Wild Parsley, is similar to Celery Greens but with a stronger flavor. They have an aromatic-grassy-salty-vegetal flavor and are used as an herb, in salad, or for a garnish.…